Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The vegetarian sausage adds a lot of sage flavor to the casserole and doesn't need to be precooked. The sausage often comes in a tube and is usually located in the refrigerated area of the produce section, near the tofu. Although we call this dish a breakfast casserole, you can serve it for dinner with sautéed greens or roasted red-skinned potatoes.
Ingredients[]
- 2 cups 2% reduced-fat milk
- 1 cup (4 ounces) shredded reduced-fat Cheddar cheese, divided
- 1/2 cup chopped green onions
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 large egg whites, lightly beaten
- 4 large eggs, lightly beaten
- 14 ounces meatless fat-free sausage, crumbled
- 4 cups (1/2-inch) cubed white bread (about 4 1/2 ounces)
- Cooking spray
Directions[]
- Preheat oven to 350° .
- Combine milk, 1/2 cup Cheddar cheese, green onions, and next 5 ingredients, stirring with a whisk.
- Divide sausage and bread evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray.
- Pour egg mixture evenly into pans.
- Top each pan with 1/4 cup cheese.
- Cover each pan with foil.
- Bake at 350° for 20 minutes.
- Uncover and bake an additional 40 minutes or until a wooden pick inserted in center comes out clean.
Yield: 2 casseroles, 3 servings per pan.